Thanks, the cake mix looks great, just what I was wondering about. I don't bake much so definitely the freezer. Ginger, thanks whipped cream and pineapple would have been so much better. But I was in a hurry and used half the package of pudding (ugh!). Anyway, hope my nephew likes it and that it tastes like he remembers. Next time, though I am going to use real cream and omit the pudding.

Clare, I have but only when it was a light sourdough, not one with a strong sour dough flavour. That wouldn't appeal to me. Annie1971, this is the recipe I used for the Chocolate Bread. Home Cookin Chapter: Recipes From Thibeault's Table Chocolate Cherry Bread ====================== Posted by Carol: Chocolate-Cherry Bread Recipe from: Chocolate! Good Housekeeping Favorite Recipes by The Editors of Good Housekeeping Cookbook Heaven A not-too-sweet bread studded with bits of bittersweet chocolate and (tried tart cherries. We use Dutch-process cocoa instead of the more usual natural cocoa to give the bread a richer brown color. Prep: 20 minutes plus rising Bake: 20 minutes Makes 2 loaves, 12 slices each 1/4 cup warm water (105 to 115 degrees F) 1 package active dry yeast 3 teaspoons granulated sugar about 3 1/2 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa 1/3 cup packed brown sugar 1 3/4 teaspoons salt 1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F) * 4 tablespoons butter or margarine,softened 1 large egg, separated 3/4 cup dried tart cherries * 3 squares (3 ounces) bittersweet chocolate, coarsely chopped * 1 teaspoon water In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt. With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands, knead several times to combine well. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes. Punch down dough.Turn dough onto lightly floured surface and cut in half; cover dough and let rest 15 minutes for easier shaping. Shape each dough half into 5-inch ball. Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 400 degrees F. In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf. Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool.

I had forgotten all about this thread ! WOW lynn that sounds like my DH and I together now almost 38 years. Red what a great story ! You had me racing ahead to confirm what I was sure he was going to say ! Love it. Now Lee...I can't believe you let her go or she you. I was not ready fo that ending AT ALL. Happily single...I am glad for you but I wonder....c

Teresa, I love that pudding cake too, Grandma called it hot fudge pudding cake. I didn't open this either, because I detest bananas and so I'll never make or eat "Nanner Pudding". Or Banana Pudding either! However, I do think I know why the meringue goes on top instead of whipped cream. Things didn't used to be "wasted" or thrown away, and refrigeration was not as abundant or reliable as it is now. So, when something took a lot of egg yolks, like lemon pie or custard/pudding desserts, the whites were naturally used for meringue so they were not wasted. It's not a northern OR a southern thing, it's a old farmer thing, from times when everyone was much more frugal than we are today. Annie